Open AccessThe potential of NaCl elicitation on improving antioxidant capacity and functional properties of sprouted pigeon pea (Cajanus cajan) flour
Author(s) -
Setyaningrum Ariviani,
Nadhila Lainuna,
Gusti Fauza
Publication year - 2020
Publication title -
aip conference proceedings
Language(s) - English
Resource type - Conference proceedings
SCImago Journal Rank - 0.177
H-Index - 75
eISSN - 1551-7616
pISSN - 0094-243X
DOI - 10.1063/5.0003642
Subject(s) - cajanus , food science , absorption of water , chemistry , distilled water , antioxidant capacity , swelling capacity , functional food , emulsion , legume , antioxidant , botany , agronomy , swelling , biology , biochemistry , chromatography , materials science , composite material
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